Chef Aom: First of all, I love exploring the world and its flavours! Not just Bangkok. I spend my days off going to other countries or other areas of Thailand to see friends who live in these areas.
I like to work with organic farmers and I’m lucky to have met the right people to introduce me to such places.
The owner of the restaurant supports me on this quest and I’ve built a good relationship with the farmers I work with, discussing with them what the restaurant needs.
We even have our own farm not far from Bangkok where we produce local vegetables and quail. Actually quail i’ve tried a lot in Bangkok and I always thought why don’t we supply our own?
The problem with the Thai quail is it’s a very small bird, almost the size of your palm!
Not quite big enough to do a charcoal cooking. This is why In Thai cooking quail is usually just deep-fried and served straight away. I wanted to make it like the French and wondered how?
I talked to the farmer and explained I wanted our quail to be larger they told me it was impossible!
But I didn’t think so, it’s supposed to be possible.
We just need to learn how. So we tried to research chicken feeding as both are poultry and there may be an answer. What we actually started with is to feed the birds with coconut milk, as it’s nutritious and fatty, but we didn’t force them.
We really wanted the birds to have a happy life so raised them free range.
We added to it the same place as their water and also fed them corn, mung bean, red bean, and even brown rice.
We saw after some time the development of the quail was getting better and the size was improving. We started with 50 quail. And now we have a lot, we are actually getting birds twice a week!